Prepare the pie crust: In a medium bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. Gradually add ice water, one tablespoon at a time, until the dough comes together. Chill the dough for 30 minutes, then roll it out to fit a 9-inch pie dish. Press the dough into the pan, trim the edges, and crimp them decoratively. Refrigerate the crust while preparing the filling.

1. Prepare the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs one at a time, whisking well after each addition. Stir in the evaporated milk and vanilla extract until smooth.
2. Assemble and bake the pie: Preheat the oven to 425°F (220°C). Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie should have a slight jiggle in the center. If the crust edges start to brown too quickly, cover them with foil.
3. Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours to allow the filling to set. Serve with whipped cream or vanilla ice cream, if desired.